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The filling is a luscious combination of eggs, vanilla, granulated and brown sugar, with a tablespoon of cornmeal for added crunch, plus melted butter for chewiness. Once baked and cooled, this tart boasts a rich, chewy texture that’s perfect solo or with a light whipped cream topping.
Elegant Lemon Meringue Tartlets: For Impressing Guests
Creating Delicate Tart Shells
For her Lemon Meringue Tartlets, Martha uses the pâte sucrée dough, cut into six rounds with a four-and-a-half-inch cutter, then carefully pressed into tart rings. She docks the shells with a fork to prevent bubbling, lines them with parchment and weights, and bakes at 350°F until golden, ensuring they are crisp and delicate.